Trim closures of brussels fledglings and shred in the bowl of a food processor.
Trim kale, eliminating thick focus stems, and shred.
Heat oil in an enormous straight-sided saute skillet over medium-high intensity. At the point when oil shines, add shallots and cook until shallots start to relax and perspire, 1 moment.
Add brussels sprouts, kale, salt, and red-pepper drops to skillet and cook, mixing incidentally, until vegetables are withered and delicate, around 5 minutes. Mix in vinegar, eliminate from intensity, and serve.